Madeira cake is a classic British sponge, traditionally served with a glass of Madeira wine. It has a firm yet tender crumb, a subtle lemon flavour, and a characteristically flat top with a slight crack – perfect for decorating as a birthday cake. This recipe uses simple store-cupboard ingredients and a straightforward all-in-one method, making it a reliable choice for a homemade celebration cake that holds its shape beautifully under icing.
Ingredients
- 225 g (1 cup) unsalted butter, softened, plus extra for greasing
- 225 g (1 cup) caster sugar
- 4 large eggs (about 200 ml / ¾ cup + 1 tbsp), at room temperature
- 250 g (2 cups) self-raising flour
- 1 tsp baking powder
- 1 lemon, zest only (about 1 tsp)
- 1 tsp vanilla extract (optional)
- 2–3 tbsp milk (if needed)
Instructions
- Preheat your oven to 160°C (325°F) with a fan (or 180°C / 350°F without a fan). Grease a 20 cm (8 inch) round deep cake tin and line the base and sides with baking parchment.
- In a large mixing bowl, beat the softened butter and caster sugar together until pale, light and fluffy – about 3–4 minutes with an electric mixer.
- Add the eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour with the last egg.
- Sift the self-raising flour and baking powder into the bowl. Add the lemon zest and vanilla extract (if using). Fold everything together gently with a large metal spoon or spatula until just combined. The batter should drop off a spoon easily – if it seems too stiff, stir in 2–3 tablespoons of milk.
- Spoon the batter into the prepared tin and level the top with the back of a spoon. Make a slight dip in the centre – this helps the cake rise evenly and crack in the classic Madeira style.
- Bake in the centre of the oven for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly after 45 minutes, cover loosely with foil.
- Let the cake cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely. Once cold, wrap in cling film or store in an airtight container until you’re ready to decorate.
Tips
- Use room-temperature ingredients: Butter and eggs that are too cold can make the batter curdle and affect the crumb. Take them out of the fridge 30 minutes before you start.
- Don’t overmix: Once you add the flour, mix only until it’s just combined. Overmixing develops gluten and can make the cake tough and dense.
- Check your tin size: A 20 cm (8 inch) tin is essential for this quantity. If you use a smaller or larger tin, adjust the baking time – a larger tin will bake faster, a smaller one will need longer.
- For a perfectly flat top: If you want a completely flat cake for icing, you can trim the dome off with a serrated knife once the cake is cool, or use a cake leveller.
Serving Suggestions
This Madeira cake is delicious on its own with a cup of tea, but for a birthday celebration, it’s wonderful filled and topped with buttercream, jam, or lemon curd. You can also dust it with icing sugar or cover it with a layer of rolled fondant (sugar paste) – its dense crumb holds up well to the weight of icing. Serve slices with fresh berries and a dollop of clotted cream for a real treat.
Variations
- Lemon Madeira: Increase the lemon zest to 2 teaspoons and add 1 tablespoon of lemon juice to the batter for a more intense citrus flavour.
- Orange Madeira: Swap the lemon zest for orange zest and add 1 tablespoon of orange juice. You could also add a few drops of orange extract.
- Almond Madeira: Replace 30 g (¼ cup) of the flour with ground almonds and add ½ teaspoon of almond extract. This gives a softer, slightly nutty crumb.
- Cherry Madeira: Fold in 150 g (1 cup) of halved glacé cherries that have been dusted in a little flour – this stops them sinking to the bottom.
Storage and Reheating
Store the Madeira cake in an airtight container at room temperature for up to 5 days. It actually improves after a day or two as the flavours meld. You can also freeze the unfrosted cake for up to 3 months – wrap it tightly in cling film and then in foil. Thaw overnight in the fridge or at room temperature for a few hours. To refresh a slightly stale cake, warm individual slices in the microwave for 10–15 seconds, or in a toaster oven at 150°C (300°F) for 5 minutes.
Frequently Asked Questions
Why did my Madeira cake sink in the middle?
Sinking is usually caused by the oven door being opened too early (before the cake has set), or by underbaking. Make sure your oven is at the correct temperature and don’t open the door for the first 45 minutes. Also, ensure your baking powder is fresh – it loses its effectiveness over time.
Can I use plain flour instead of self-raising?
Yes. For every 250 g (2 cups) of plain flour, add 2 teaspoons of baking powder and ½ teaspoon of salt. Sift them together before adding to the batter.
How do I know when the cake is done?
Insert a skewer or toothpick into the centre – it should come out clean, with no wet batter clinging to it. The top should be golden brown and spring back when lightly pressed. You can also check the internal temperature with a thermometer – it should read around 93°C (200°F) in the centre.
Can I make this cake in a loaf tin?
Absolutely. Use a 2 lb (900 g) loaf tin and bake for about 1 hour, or until a skewer comes out clean. The baking time will be slightly shorter because the tin is narrower, so start checking at 50 minutes.
Why is my cake dry?
Overbaking is the most common cause. Check the cake a few minutes before the stated time, and remember that ovens vary. Also, make sure you’re measuring the flour correctly – scoop it into the cup and level it off, don’t pack it down.
Can I use margarine or baking spread instead of butter?
Yes, you can use a block margarine or baking spread that contains at least 70% fat. Avoid soft spreads, as they have a higher water content and can make the cake dense or cause it to sink.
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